Chicken Teriyaki Meatballs With Edamame

5-dinners-chicken
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 431 calories
    • Calories 34% calories from fat
    • Fat 17 g
    • Cholesterol 64 mg
    • Sodium 842 mg
    • Protein 24 g
    • Carbohydrate 44 g
    • Sugar 10 g
    • Fiber 4 g

Cook the rice according to the package directions.Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.Serve the meatballs, vegetables, and sauce over rice.

Ingredients

  1. Check 1 1/2 cups long-grain rice
  2. Check 1 1/4 pounds ground chicken
  3. Check 2 scallions, chopped
  4. Check 2 tablespoons grated fresh ginger
  5. Check 2 tablespoons canola oil
  6. Check 1/2 pound snow peas, halved crosswise (3 cups)
  7. Check 1 cup frozen shelled edamame, thawed
  8. Check 1/2 cup low-sodium soy sauce
  9. Check 2 tablespoons brown sugar

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
  3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
  4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.
  5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
  6. Serve the meatballs, vegetables, and sauce over rice.